These rosemary spiced nuts are a little sweet and a little savory. They make a great Thanksgiving or Christmas snack and are perfect for gifting. This recipe is healthy, paleo and easy to make!
Ingredients for rosemary spiced nuts:
- Your choice of large whole nuts (I used cashews, pecans and almond)
- Olive oil
- Fresh rosemary and thyme
- Cayenne pepper
- Coconut sugar
- Salt and pepper
Where to buy nuts in bulk:
Because nuts can be a little pricey, I like to buy them in bulk to save some money. Here are a few of my favorite places to buy them.
- Whole foods or Fresh Thyme
How can i make nuts taste better?
Nuts are such a healthy and filling snack, but can sometimes be bland. You can make them taste better by roasting them and adding seasonings like rosemary and herbs.
How do you make spices stick to nuts?
The easiest way to make spices stick to nuts is by roasting them in the oven with olive oil and the spices. While the nuts roast, the olive oil and herbs stick to the nuts and give them a powerful flavor.
What can you do with nuts?
These nuts make a great appetizer, so you can set them out on the counter! I like to make these for Thanksgiving to give everyone something to snack on before the big meal. They're a great addition to the perfect cheese board too.
They also make a great gift! Send your kids' teachers off with a homemade bag of nuts or take over in jars to your neighbors!
If you love this recipe, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More Thanksgiving apps and snacks:
- Candied pecans [Paleo]
- Cranberry meatballs
- Sweet potato puffs
- Baked brie with cranberries
Rosemary Spiced Nuts
- 3 cups large whole nuts I used cashews, pecans and almonds
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped
- 2 teaspoon fresh thyme chopped
- ¼ teaspoon cayenne pepper
- 2 tablespoons coconut sugar or honey
- 1 teaspoon fine grain sea salt
- ½ teaspoon ground black pepper
- Preheat oven to 300° Line a large baking sheet with parchment paper, foil or a silpat mat. Set aside.
- Add all of the nuts to a medium bowl and set aside.
- Add the olive oil in a small saucepan over medium heat to warm, being careful not to get too hot and burn the oil. Add the rosemary and thyme to infuse the oils with the herbs, about 1-2 minutes. Add the cayenne pepper, coconut sugar, salt and pepper to the oil mixture and stir quickly to combine. Pour over the mixed nuts and stir well to coat evenly.
- Pour the spiced nuts onto the prepared baking sheet and bake for 12-15 minutes, stirring halfway through. Allow to cool completely. Store in an air tight container for up to two weeks.